Want to add a little extra touch? We have custom ribbon and gift tag options and offer special occasion gourmet gift favorites throughout the year. Whether you’re shipping a gift across the street or across the country, we guarantee quality and freshness upon arrival. Let Hickory Farms help make gift giving easy all year round with our unique, delicious food and gifts.

This intimate dining experience just a few miles away from Downtown Orlando has received heaps of praise over the last few years, recognized by several regional and national awards. This dining establishment welcomes an ever-changing lineup of chefs, and with that comes a regularly altered menu, so you never really know what’s going to be served. However, the three-course set menu usually features three or course choices per course, so even the fussiest of eaters should be able to find something they can enjoy. Prices without wine or service start at $55 for the set menu.


I’m embarrassed to admit it to Marchese, but I’m exactly the type of consumer who keeps a plastic teddy bear in the pantry. As we taste a strange, dark buckwheat honey, with flavors like malty beer and pumpernickel and intensely funky, barnyard aromas — “horse blanket,” she says — the world of honey suddenly seems vast and overwhelming. Yesterday, I didn’t give honey a second thought. Today, I need to know everything.
Charly Robinson, who runs F&D Kitchen & Bar and F&D Cantina in Lake Mary, moved into the building that previously housed Peppino’s Organic Italian Kitchen in the newly minted Hourglass District ­– one of the hottest neighborhoods in the city. Robinson subsequently spruced the place up making it even more inviting and welcoming than before without compromising the restaurant’s convivial mien. A bevy of Neapolitan-style pies are offered from a bianca with fennel sausage and rapini to three-milk blue cheese with caramelized onions and rosemary, as are a trio of vegan pies. But a cacio e pepe from their pasta offerings is what’s causing a stir amongst the city’s noodle hounds.
Truffles are a rare form of fungus similar to mushrooms. Their rich and pungent flavor is unlike any other food in the world as Truffles are considered the diamond of the kitchen. Available in White and Black varieties, Truffles are a high demand Gourmet Food, due to their relative scarcity, labor intensive harvest process, resistance to cultivation and short growing season.
Local restaurateurs Johnny and Jimmy Tung (Sticky Rice, Chela Tequila & Tacos) continue Bento’s wayward expansion with the latest outpost opening inside the revamped Centre of Winter Park. Bento’s gleaming interior comprise the du rigueur components of today’s modern restaurant, and patrons appear to be dazzled by it as much as the menu. A pan-Asian free-for-all of sushi rolls, rice/noodle/poke bowls, soups and, of course, bento boxes is really no different than any other Bento, but the newness of its presence in Winter Park has gastronomes agog.
Gourmet may describe a class of restaurant, cuisine, meal or ingredient of high quality, of special presentation, or high sophistication. In the United States, a 1980s gourmet food movement evolved from a long-term division between elitist (or "gourmet") tastes and a populist aversion to fancy foods.[15] Gourmet is an industry classification for high-quality premium foods in the United States. In the 2000s, there has been an accelerating increase in the American gourmet market, due in part to rising income, globalization of taste, and health and nutrition concerns.[16] Individual food and beverage categories, such as coffee, are often divided between a standard and a "gourmet" sub-market.[17]
Indeed, what the rise of specialized taste education, the cult of sensory analysis, and the wine-ification of everything means is that taste is becoming more and more codified all the time. There are good tastes and bad tastes; not only that, there’s a growing caste of gatekeepers in every field who are keeping score on what tastes great, middling and flawed. Maybe this is what morality or philosophy looks like in an increasingly post-religious, post-intellectual, materialistic United States. We are a people in need of an authority, a higher voice, some guidance — even if it comes from behind the cheese counter. Maybe, for many affluent Americans, the sommeliers of everything represent something shaman-like. Listen to me. I am your one true sommelier.
Thought chuck steak was just a meh budget cut of beef? It’s inexpensive for sure, but it’s a far cry from the stew meat you think it is. In fact, chuck steak—unbeknownst to many—boasts rich, meaty flavor akin to a ribeye, and can be just as tender. This easy recipe uses a technique known as a “reverse sear” to deliver perfectly cooked, tender chuck steak every time. The reverse sear is a great, approachable cooking method for those who want a deliciously salt-crusted, medium-rare steak, but don’t have a ton of experience preparing beef. Rather than searing the steak in a screaming-hot skillet on the stovetop and basting until you think it’s done and ready to rest, this hands-off trick entails cooking the steak in the oven until it reaches your desired degree of doneness (a meat thermometer is really helpful here) and then finishing it off with a quick sear just to get a nice, brown crust on the surface. This gentle cooking method not only removes guesswork for a less-experienced home cook, but also involves less intimidating popping and hissing skillet action. Served with a flavor packed chimichurri, this easy chuck steak is just begging to be layered onto charred corn tortillas for steak tacos. 
Eater editors get asked one question more than any other: “Where should I eat right now?” Orlando dining obsessives want to know what’s new, what’s hot, and what favorite chef just launched a new spot. So here they are – the fresh faces on our ever-evolving restaurant scene; the newish spots setting tongues awagging from the theme parks to downtown Orlando to the city’s suburban enclaves and all the neighborhoods in between.

Serving ‘food for the starving artist’, Café Tu Tu Tango is an artsy, colorful little venue with a huge spirit of fun and community. Local artists display their work on the restaurant’s walls and strike up conversation with guests, while local ingredients are turned into delicious, tapas-style concoctions perfect for sharing. Try the Argentinean-style orange chimmichurri steak, the adventurous guava-glazed barbecue pork ribs or the chorizo al fuego – a delicious mix of spicy Spanish chorizo served with brandy-glazed fingerling potatoes. The atmosphere at Café Tu Tu Tango is vibrant and bohemian, so prepare to dive into a world where creativity meets community.


This is a terrific reimagining of the classic dish.  I struggled with the pasta cooking and may cook the pasta at least 3/4 of the way through separately, but otherwise it’s a winner.  I used two chicken breast halves which I flattened a bit, cooked flat, then cut up and cooked the rest of the way.  I love breading on the chicken, but it’s very nice like this without – what a time saver and calorie saver.  
“You can’t study the day before and take this test,” says Jane Bauer, the certification manager for the American Cheese Society. The professionals taking this test need at least 4,000 hours of work experience in the cheese business. “There’s a difference between certification and certificates. A lot of people try to call things certifications, and they’re not.”
I opted to omit the breading here… to save calories, recipe steps, and to keep the ultra creamy consistency.  If you really need that breading crunch, you could add some toasted Italian panko breadcrumbs to the top of the dish.  Of course, you could always bread some chicken tenders and cook them before laying them on top of the pasta, but that defeats the whole “one pot” idea 😉
This is a terrific reimagining of the classic dish.  I struggled with the pasta cooking and may cook the pasta at least 3/4 of the way through separately, but otherwise it’s a winner.  I used two chicken breast halves which I flattened a bit, cooked flat, then cut up and cooked the rest of the way.  I love breading on the chicken, but it’s very nice like this without – what a time saver and calorie saver.  
Serve up a hearty meal with any of Cabela's gourmet food and game meats. Cabela's offers premium cuts of beef, entrees, poultry, fowl, sausage, cheese, jerky, breakfast meats, desserts, candies, food gifts and emergency food. Whether you're having a party, giving a gift, or preparing for harsh weather, Cabela's has delicious food to satisfy your hungry crowd.
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